Eggless Christmas Fruit Cake Recipe

Eggless Christmas Fruit Cake Recipe:

To make an eggless Christmas Fruit Cake Recipe as a part of my blog was on my agenda for December 2019. But some personal hiccups and setbacks I attempted making it only before my travel in January 2020 and I am sharing the recipe for you all today. This is a non-alcoholic version made without eggs, white sugar and maida.

Eggless Christmas Fruit Cake Recipe:

I always curate the baking recipes with my previous recipes, some expert recipes, do some trial and error on paper and then try out. But misplaced the sheet where I noted down ingredients and hence couldn’t share the recipe here in January.

Eggless Christmas Fruit Cake Recipe:

I kindly request you to read through the beginner’s guide and your oven’s manual before commencing with the bake.You can make the same cake in the cooker by following the steps I have given in the beginner’s guide

 

Ingredients:

• Whole Wheat Flour-1/2 cup
• Baking Soda-1/4 tsp
• Vinegar-1/4 tsp
• Oil-1.5 tbsp
• Jaggery-1/4 cup
• Water-To make jaggery syrup-1-2 tbsp
• Cinnamon+Clove Powder-1/4 tsp0

For soaking

• Apple juice-1/4 cup
• Orange Juice-1/4 cup
• Chopped dry fruits-1/4 cup(Finely chopped

I used tutti fruit, cherries, dried apricots, raisins, cashew, dates, figs.

Eggless Christmas Fruit Cake Recipe

Procedure:

1. Finely chop the dry fruits and soak them in apple+orange juice mixture for 2 to 3 hours.

2. In a saucepan, slightly heat some water(just enough to dissolve the jaggery) and add the jaggery. When it gets dissolved, switch it off.

3. Filter and set it aside.

4. Grease the cake pan and preheat the OTG to 180 degrees C.

5. After the fruit soaking is done, sieve the whole wheat flour for 10 times.

6. Add Baking, jaggery syrup, vinegar,oil and the soaked fruits to the flour and just mix. No blending needed.

 

7. Bake it for 25-40 minutes at 180 degrees C in OTG.

8. Once the cake passes the toothpick test, remove from the OTG and allow it cool.

9. The fruit cake is ready.

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Notes:

I have used homemade whole wheat flour.

The softness and density depend on the flour and the number of times you sieve. The cake was extremely soft and porous.I expected it to be dense as I skipped maida/APF.

Go through the manual to fix the preheat temperature and timings.

Using a wet cloth to wrap the tray after taking out of OTG helps in getting the cake out clean and perfect.

Dip the knife in hot water to slice the cake perfectly.

Sieving the dry ingredients is a major step which prevents disasters.

I used gingelly oil.

It stays good for 3 days at room temperature and 5 days in the refrigerator

Be generous in using butter/ghee to grease the pan.

The same cake can be made in a pressure cooker. Please check the steps in my wholegrain cake and oats banana cake recipes

This can be offered to babies above 1 year.

Please have a word with your doctor before introducing any new food to babies.

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